Stewed Dark Fruits
I made a low-sugar blueberry and blue plum jam with beautiful colour. Steve found it to tart, so this one is mine to enjoy. I stirred it into my plain greek yogurt, along with some fresh berries and wow! This is my new favourite afternoon or mid-morning snack.
I thought of extending the concept to canned berries instead of a jam. If you find this mixture on its own its too tart, don’t sweeten the stewed fruit. You can instead stir in some honey to your final recipe when you pop the lid.
- approx 6 cups dark fruit (pitted & chopped cherries, blueberries, dark currents, pitted & diced blue or dark plums with the skins on, etc.)
- 2 cups water
Thoroughly wash and heat the jars, lids and rings. Cook the fruit in a heavy pot over low heat, covered, and stirring frequently until the fruit is soft. Personally, I prefer the texture of the fruit but at this point you can puree if desired and then return the mixture to a boil.
Process in boiling water for 20 minutes, ensuring the jars are fully submerged. It makes approx 3 pints.
